Philly Steak Quesadillas Made Easy
All the cheesy Philly steak flavor folded into crispy tortillas for a fast, weeknight-friendly quesadilla. Tender beef, melty provolone, peppers, and onions—ready in minutes.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 12 oz thinly sliced sirloin steak or ribeye, shaved
- 1 cup thinly sliced yellow onion
- 1 cup thinly sliced green bell pepper
- 1.5 tsp minced garlic
- 1 tsp Worcestershire sauce
- 0.75 tsp kosher salt divided
- 0.5 tsp black pepper freshly ground
- 0.5 tsp smoked paprika
- 6 oz shredded provolone cheese or sliced, torn
- 6 oz flour tortillas (8-inch) about 4 tortillas
- 1 tbsp chopped fresh parsley for garnish, optional
Instructions
Preparation Steps
- Warm a large skillet over medium-high heat and add the olive oil.
- Sauté the onion and bell pepper with a pinch of salt until tender and lightly browned, 5–7 minutes. Transfer to a plate.
- Melt the butter in the same skillet. Add the sliced steak and cook, stirring, until just browned, 2–3 minutes.
- Stir in garlic, Worcestershire, remaining salt, pepper, and smoked paprika. Cook 30 seconds until fragrant.
- Return peppers and onions to the pan and toss to combine. Scrape the mixture into a bowl and wipe the skillet clean.
- Assemble a quesadilla: place a tortilla in the skillet over medium heat, sprinkle some cheese, add a layer of steak-pepper mixture, then more cheese and a second tortilla.
- Cook until the bottom is golden and cheese starts melting, 2–3 minutes. Flip carefully and cook another 2–3 minutes until crisp and melty.
- Repeat with remaining tortillas and filling. Rest each quesadilla 1 minute, then slice and garnish with parsley.
Notes
Swap provolone with white American or mozzarella for a creamier melt. Add sautéed mushrooms or hot cherry peppers for a fun twist. Leftovers reheat well in a dry skillet over medium heat for 2–3 minutes per side to revive the crunch.
This recipe is an original creation inspired by classic Philly Steak Quesadillas Made Easy flavors. All ingredient ratios and instructions are independently developed.